Tatties & Neeps

The Irish classic! (Feel free to substitute the rutabaga with the turnips from this week’s box—delicious!)

Ingredients:
2 pounds potatoes, peeled and cubed
2 pounds rutabaga or turnips, peeled and cubed
¼ cup butter, softened
1 teaspoon mustard powder
1 bunch scallions, finely chopped
Sea salt and fresh ground pepper

Method:
1. Place potatoes and rutabaga or turnips in a large pot; cover with water.

2. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.

3. Stir in the scallions, and then season to taste with salt and pepper.

Corned Beef with F&L Pickling Spice

Savory with signature spices, this homemade corned beef is surprising easy to make!

Ingredients:
1 gallon water
2 cups kosher salt
½ cup granulated sugar
5 teaspoons coarse pink salt
3 garlic cloves, minced
4 tablespoons F&L pickling spice
One 5-pound well-marbled beef brisket

Method:
1. In a large pot, combine the water, salt, sugar, pink salt, garlic, and 2 tablespoons pickling spice. Bring to a simmer, stirring until the salt and sugar dissolve. Remove the pot from the heat, let the brine cool to room temperature, and then refrigerate until the brine is completely chilled.

2. Place the brisket in the chilled brine and weight it with a plate to keep it submerged. Refrigerate at least overnight or up to several days, flipping the brisket once or twice.

3. Remove the brisket from the brine solution, discarding the brine. Rinse the brisket thoroughly under cool running water.

4. To make the corned beef, reach once again for a pot just large enough to hold the brisket. Place the brined brisket inside and add enough water to cover the meat. Add 2 additional tablespoons pickling spice and bring to a boil, then reduce the heat, cover, and gently simmer for about 3 hours, or until the brisket is fork tender.

5. When the corned beef is done, remove it from the cooking liquid, which can be reserved, and place it on a cutting board. Slice the corned beef and serve warm.

St. Patrick’s Day Feast Recipes

Just in time for St. Paddy’s Day and the arrival of spring on Tuesday, this week’s box bursts to life with beautiful spring ‘greenery’—from green cabbage and leeks to Swiss chard and garden-fresh herbs. Complementing this beautiful bounty are all the ingredients for a feast inspired by the Emerald Isle: Housemade potato-leek soup and traditional Irish soda bread, plus flaky smoked salmon, Sauk Farm apple cider and a dark, luscious dry Irish stout ale. As they say in Ireland, sláinte (to your good health)!`

Here are a few recipe ideas for the week:

Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.

Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.

Butter-Braised Turnips
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and Russet potatoes.

Sautéed Swiss Chard with Grana
Nutty Grana cheese and rich butter add nuanced flavor to Swiss chard in this easy stovetop recipe from The Art of Simple Food by Alice Waters.

Irish Apple Cake
Spiced with cinnamon and nutmeg, this delicious apple cake is sure to be a new favorite.

St. Patrick’s Day Feast Recipes

Just in time for St. Paddy’s Day and the arrival of spring on Monday, this week’s box bursts to life with beautiful spring ‘greenery’—from green cabbage and leeks to Brussels sprouts and Lacinato kale, plus garden-fresh herbs and peppery arugula greens. Complementing this beautiful bounty are all the ingredients for a feast inspired by the Emerald Isle: Imported beer, our housemade Irish carrot soup and soda bread kissed with flavorful raisins and caraway seed.

Here are a few recipe ideas for the week:

Potato-Leek Soup
This classic Julia Child recipe is always a home run!

Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots cookbook is a snap to do-ahead.

Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.

Roasted Cauliflower & Carrots with Mustard-Caper Vinaigrette
Tossed with our bright housemade vinaigrette, this makes for a super supper side.

Sautéed Leeks & Oyster Mushrooms
Gently tossed with butter, this beautiful side dish brings out the mellow, sweet flavors of these two spring favorites.

Cauliflower Purée
This creamy side dish from Martha Stewart is an excellent alternative to traditional mashed potatoes.

Rosemary-Honey Marinated Oranges
Kissed with sweet honey and fragrant rosemary, these oranges are incredible served with ice cream for dessert!

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